Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

Rolling the cookies in powdered sugar while they're still warm results in a deliciously sweet, snowy coating.

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2008

Gallery

Randy Mayor; Styling: Cindy Barr, Jan Gautro

Recipe Summary

Yield:
32 cookies (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring with a whisk.

  • Beat 3/4 cup sugar, butter, and oil with a mixer at medium speed until light and fluffy. Add milk and vanilla; beat until well blended. Add flour mixture and aniseed; beat at low speed until blended. Chill 30 minutes. Shape dough into 32 (2-inch) logs; bend logs to form crescent shape. Arrange 16 crescents 1 inch apart on a baking sheet. Bake at 350° for 14 minutes or until edges are golden. Remove from oven; cool on pan 3 minutes. Repeat procedure with remaining 16 crescents.

  • Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.

Nutrition Facts

131 calories; calories from fat 37%; fat 5.4g; saturated fat 2.4g; mono fat 2g; poly fat 0.7g; protein 1.3g; carbohydrates 19.2g; fiber 0.3g; cholesterol 10mg; iron 0.6mg; sodium 100mg; calcium 4mg.
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